Routine
Jun 8, 2026
Official score: 96 · Understand this area’s scale
4 recorded violations
Official wording
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
Inspector’s notes
Submit plan review application before the installation of an addintional 3-compartment sink.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed a large number of unnecessary items stored in the basement storage rooms and hallways. These items obstruct access and create challenges for effective cleaning and pest monitoring. Remove all equipment or items that are no longer essential.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
Observed a pattern of non-compliance among food stands with 2-compartment sinks being used for dishwashing instead of the designated 3-compartment sinks. Based on discussions with several Person in Charge (PICs), the current number of 3-compartment sinks is insufficint for the volume of dishwashing activity.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Discontinue the use of a food preparation sink for anything other than food preparation.
Inspector’s notes
Observed a consistent pattern of non-compliance across food businesses. Food stands are using their 2-compartment sinks for dishwashing instead of the designated 3-compartment sinks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Jun 8, 2026 · Original Source